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"In the summer of 2010 Brett Littman, executive director of New York\u2019s The Drawing Center, traveled to Spain\u2019s Costa Brava with his wife for a dinner at Ferran Adri\u00E0\u2019s elBulli, largely considered the world\u2019s top restaurant before the chef closed it in 2011. Months later Littman read a piece in The New Yorker** that described how Adri\u00E0 and his brother and partner Albert exchanged drawings in their atelier as a way to develop new menus each year. Littman crafted a letter to Adri\u00E0 and, later, was invited to Adri\u00E0\u2019s Barcelona archive, which contains, Littman estimates, some 500,000 documents. \u201CMy impression when I came to the archive for the first time was that it was a totally overwhelming place\u2014every menu, every document, every letter,\u201D says Littman. \u201CI didn\u2019t really know what direction to take, but I realized immediately there was a ton of material that could be used.\u201D\n\nPinterestFacebookDetail from Plating Diagram, circa 2000\u20132004\n\nThat material will go on display at The Drawing Center starting Friday, January 24, in a show entitled \u201CFerran Adri\u00E0: Notes on Creativity.\u201D Featuring a curated selection of 586 documents from the archive\u2014from large-scale wall graphics and plating diagrams to menu-development notebooks splayed out in vitrines or pinned on corkboards\u2014the exhibition will investigate how Adri\u00E0&amp;#39;s visualization and drawing led to the invention of new dishes. Adri\u00E0\u2019s work drew the adulation of artists like the late Richard Hamilton, who ate at elBulli every year of its existence and whose \u201CFood for Thought: Thought for Food\u201D essay also appears in the show.\n\nPinterestFacebookTheory of Culinary Evolution, 2013\n\n\u201CFerran would not be the chef that he is unless he used visualization techniques like drawings, lists, diagrams, sketching, and notes,\u201D argues Littman, noting that Adri\u00E0 was always interested in the ever-evolving practice of Picasso. \u201CIn Ferran\u2019s kitchen, every time he came in contact with a different discipline, he took the language of that discipline and figured out how to use that in his approach to food. That\u2019s what makes him a visionary.\u201D\n\nThrough February 28 at the Drawing Center, New York; drawingcenter.org\n\nPinterestFacebookTheory of Culinary Evolution, 2013"^^<http://www.w3.org/2001/XMLSchema#string>
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